Recipe courtesy of Sandy Shi
From:
Food Network Magazine
Pork-and-Shrimp Chive Dumplings
- Level: Intermediate
- Yield: About 42 dumplings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 42 servings
- Calories
- 134
- Total Fat
- 3
- Saturated Fat
- 1
- Carbohydrates
- 20
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 6
- Cholesterol
- 22
- Sodium
- 267
- Total: 2 hr
- Active: 2 hr
Ingredients
1/4 cup corn oil, plus more for frying
2 tablespoons finely chopped onion
7 cloves garlic, minced
2 tablespoons Chinese-style chicken bouillon powder (MSG-free)
1 1/2 tablespoons sugar
Kosher salt
1 tablespoon finely ground white pepper
1/2 pound boneless pork shoulder, cut into 1/4-inch cubes
14 ounces small shrimp, peeled, deveined and cut in half
1/4 cup potato starch
1/2 cup thinly sliced Chinese chives
1 1/2 teaspoons toasted sesame oil
42 3 1/2- to 4-inch round potsticker wrappers
Directions
- Make the filling: Heat the corn oil in a small saucepan over medium-low heat. Add the onion and garlic and cook, stirring, until caramelized, 10 to 15 minutes. Let cool completely.
- Meanwhile, whisk the bouillon powder, sugar, 1 tablespoon salt and the white pepper in a small bowl. Mix the pork, shrimp and potato starch in a large bowl, then stir in the seasoning mixture. Fold in the chives, sesame oil and the onion-garlic mixture. (Chinese chives, also called garlic chives, have a strong garlic flavor. It's worth seeking them out for this recipe.)
- Form the dumplings: Spoon about 1 tablespoon of the filling onto a potsticker wrapper. (Keep the remaining wrappers loosely covered with a damp paper towel as you work.) Dip a finger in water and run around the edge of the wrapper, then fold into a half moon; press the edges with your fingers. Transfer to a baking sheet and repeat with the remaining wrappers and filling.
- Pan-fry the dumplings in batches: Heat a large nonstick skillet over medium heat and coat with 1 1/2 to 2 tablespoons corn oil. Add a single layer of dumplings and cook, undisturbed, until golden brown on the bottom, 1 to 2 minutes. Carefully add enough water to the pan until it reaches about one-third of the way up the side of the dumplings. Loosely cover the skillet and cook until the water evaporates and the dumplings are cooked through, 4 to 5 minutes. Uncover the skillet, flip the dumplings and cook, adding more corn oil if needed, until golden brown on the other side, 1 to 2 more minutes.